BOJANGLES` #456

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert containers and plastic lids to be stored as clean on the dish racks above the 3 compartment sink and had visible food debris on their food contact surfaces. REPEAT. CDI - Dishes placed in 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the insert container of sausage patties in the steamtable to be at temperatures of 110-125F. Employee stated they were made within the half hour. REPEAT. CDI - Items placed on temporary TPHC and observed all sausage patties used up within 20 mins of arrival. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed all wiping cloth buckets at the cookline and front counter areas to be testing at <50ppm quaternary ammonia. CDI - PIC emptied and refilled buckets with properly concentrated 200ppm solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of dishes to be wet nested on the racks above the 3 compartment sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior surfaces of the biscuit station lowboy refrigerator to have excessive accumulations of flour/food debris. REPEAT. - Observed the exterior of the chicken breading station insert containers in the WIC from the night prior to have heavy accumulations of food debris.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site at the time of the inspection. PIC was unable to locate signed agreements and other manager who was not on site stated over the phone that they only are required to sign something electronically during onboarding and then they do not have any way to access that info. CDI - EHS provided written copy of employee health agreement and onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the employee at the fryers touching other employees clothing with their gloved hands and then go over to the expo line to start handling RTE items/boxing up orders without first washing their hands and donning new gloves. CDI - EHS intervened and provided education on proper handwashing procedures. Employee observed changing gloves and conducting a proper handwash.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the chicken breading station to be obstructed from use by a large rolling garbage can. CDI - Garbage can moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink across from the office to not have accessible paper towels at the time of the inspection. CDI - Roll of paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple dishes to be stored as clean and to have visible food debris/grime on the food contact surfaces. Contaminated dishes include tongs, metal insert containers, grates for the bottom of fried chicken insert containers, lids to tea containers, and serving spoons. REPEAT. CDI - All contaminated dishes moved to the dirty dish pile at the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed half of the tray of fried chicken tenders at the front counter hot drawers to be at temperatures of 121-130F. Back half of the tray observed at temperatures of 135F+. Front portion of the drawer was noted not fully pushed back in, not allowing for the entire drawer to be beneath the heat lamps of the drawers. CDI - PIC voluntarily discarded the out of temperature half tray of chicken tenders. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an opened bag of beans and a insert container of sliced cheddar cheese to be on the prep counters at the cookline at temperatures of 74F and 63F, respectively. Items were out of temperature control for an unknown amount of time. REPEAT. CDI - PIC voluntarily discarded items. - Observed 2 cases of bagged marinated raw chicken at the chicken breading station to be sitting out of temperature control. Raw chicken observed at temperatures of 46-51F. Chicken station employee stated that they are placed into bags and back into the cardboard boxes after they are marinated, which is done at the chicken station. Employee stated getting pulled away from bagging the marinated chicken during their rush and that’s why they were left out on the counter next to the marinating station. Employee stated they were only out for about 30 mins. CDI - Cases of raw marinated chicken moved to WIC to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed new method of keeping track of TPHC time stamps being used in the facility, which does not follow the on site TPHC written procedures. PIC stated that when she moved to this store about 60 days ago the facility was following the normal Bojangles TPHC procedure for the blanched fries where the blanched fries were emptied into a large metal insert container and time stamped for 2 hours. Now the facility uses the timers on the fryers and above the grill station to track the time stamps for blanched fries where they only hold onto the fries for at most 1 hour before being discarded. Blanched fries are also moved over to a rack across from the fryers while still in the fry baskets during this 1 hour TPHC hold. CDI - EHS provided new TPHC written procedure document and had PIC fill it out at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility not properly keeping the timers for the blanched fries being held on TPHC at the time of the inspection. Facility utilizes new procedure and does not write time stamps on pans anymore and now uses the timers at the fryers and above the grill to track the 1 hour TPHC hold. TPHC timers/time stamps must be maintained despite high turnover being observed at the time of the inspection. REPEAT. CDI - PIC started timers for 1 hour TPHC holds at the time of the inspection and all items observed not time stamped upon arrival were used within 25 mins. Timers observed being correctly set at the time of the inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior surfaces of the biscuit station lowboy refrigerator to have excessive accumulations of flour/food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the vent above the biscuit oven to have a heavy accumulation of dust/debris on it. REPEAT. - Observed the floors at the cookline/beneath cookline equipment to have accumulations of food debris. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the ceiling tiles to be missing adjacent the back door to the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers and lids with food residue and powder residue that were stored as clean. CDI-PIC set aside containers to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed green beans, sliced American cheese, raw ham, and raw chicken above 41F in WIC, prep top, and breading station. CDI-PIC voluntarily discarded ready to eat items, raw foods were taken to WIC. PIC placed maintenance request for breading station lowboy unit. VR within 3 days to check status lowboy. All other equipment was working as intended. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed blanched fries without time label placed on container. CDI-PIC placed time label on fry container.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plastic bags with clean linens stored on floor near mop sink. PIC moved items to shelf.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up in vent system above biscuit ovens and on metal surfaces near vent.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a CFPM. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in reach in unit above 41F. PIC stated Cole slaw is made and cooled for one hour down prior to portioning. Observed liquid eggs in prep top above 41F. PIC stated eggs were stored in flip top since 7am, prep unit has work order placed for it. PIC stated it turns off when moved. EHS advised to not store TCS items in prep unit until repaired. CDI - Cole slaw was taken to freezer to quickly cool, liquid eggs were discarded voluntarily. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Facility uses TPHC for blanched fries. PIC provided procedure, however, fries were not time stamped. PIC stated they hold blanched fries for 1 hour then discard. CDI - Fries were voluntarily discarded. (0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket being stored on top of prep surface with single service items. CDI - Sanitizer bucket was moves to below table. (1)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed house made ranch cooling in WIC. Ranch is made with buttermilk and a powdered mix. Ranch was placed in dispenser containers with a tight fitting lid. Ranch was prepared at 10am. EHS observed inadequate cooling rate (see temp chart). CDI - PIC removed lid to allow ranch to cool quickly. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in flour with handle in direct contact with flour. CDI - PIC provided education to staff and removed scoop. (0.5) REPEAT.

4-501.11 Maintain equipment in good repair. EHS observed flip top prep table in disrepair stated by PIC. Work order has been placed for repairs. EHS advised PIC not to use make table for TCS items until repaired. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid left open. Dumpster is starting to accumulate flies. Keep closed. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile in WIC broke and accumulating food residue. Repair. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by baking station. CDI- PIC provided paper towels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical sprayer not labeled. Facility is using sprayer for eco lab chemicals. CDI- PIC labeled container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working make line with no hair restraint. CDI- PIC got off make line and utilized another employee with proper hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop submerged in flour and ice scoop in contact with ice in the ice bin. CDI- PIC removed utensils and placed in proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of chicken holding below 135F under the front line heat lamp. CDI-Chicken discarded. PIC stated that the unit has recently not been working. It has already been serviced, however, they will check it again. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese over stacked in the prep top unit. CDI- Cheese portioned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes in the clean dish storage area wet stacked.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves and flour bins in need of cleaning. Observed

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Employee health policy could not be found during the inspection. Ensure that employees are aware of the reportable signs/symptoms/illnesses and where to find the information for employee health training refreshing. CDI- Employee health policy given to PIC. REPEAT For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight black buildup on white plastic interior. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and raw chicken above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed white bins of flour unlabeled. CDI- PIC labeled bins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in the facility during inspection, contact pest control.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup for flour stored buried in the flour. Also observed handle for ice scoop stored in ice. CDI- cup for flour was placed in 3 comp sink and ice scoop was removed from ice. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without sanitizer test strips. VR within 10 days. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles to reach ins and gaskets in need of cleaning due to food buildup, handles should be cleaned frequently to avoid contamination. Also observed food debris in cubbies for fry boxes. Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and debris buildup on floors and walls. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone on food prep line. CDI- PIC had employee put away phone away from food.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Employee health policy could not be found during the inspections by PIC. Ensure that team members are also aware of the information or where to find information as the illnesses and symptoms can possibly be related to diseases that are transmissible through food. CDI- Employee health policy given during the inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee beverage stored above biscuit making station without lid or straw present. Stored employee drinks in a manner that will not contaminate work station or possibly employees hands. CDI- Discarded

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member fixing food in between phone use. Ensure that team members are washing their hands in between acts that contaminate their hands. CDI- PIC educated team members on how to wash hands followed by action.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked clean at 3 compartment sink with food debris attached and greasy film residue on outside surface of pan. Residue was transferring to food contact portion of inner pan. CDI - PIC removed items to 3 comp sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs, green beans, and chicken below temperature threshold. CDI- scrambled eggs and greens beans were discarded. Chicken was reheated during the inspection. -3.0- repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cheese, lettuce, sliced tomatoes, pimento cheese, and liquid eggs in reach in cooler/prep unit recorded above 41F. Unit was observed not plugged in. CDI- All food was discarded.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in one flour containers with handles in contact with product. CDI - manager placed scoops in holders below lids.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans of varying sizes stacked wet. CDI - PIC stacked pans so that they can continue to air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available during the inspection. VR Required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage in HH drawer below 135F. CDI PIC reheated sausage on grill to 165F. REPEAT Points not escalated because of improvements and only one item at facility out of temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering on.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on prep table in chicken fry area. CDI PIC moved sanitizer bucket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked clean at 3 compartment sink with sticker residue on outside surface of pan. Residue was transferring to food contact portion of inner pan. CDI - PIC removed items to 3 comp sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed country ham in steam well between 130-132F. CDI - PIC discarded items - 1.5 - REPEAT Points not escalated due to improvement and only one item noted out of temperature.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer in several wiping cloth buckets observed at <50ppm. CDI - new buckets were prepared. Sanitizer concentration was 200ppm. - 0.5 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in two flour containers with handles in contact with product. CDI - manager placed scoops in holders below lids. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans of varying sizes stacked wet. CDI - PIC stacked pans so that they can continue to air dry.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwash sink by breading station. CDI - PIC had sink cleaned out. 5-202.12 Provide at least 100F water at handsinks. Observed water temperature at handsink by the office at 76.5

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried chicken at front of tray in hot hold tower at 130.1F, green beans, sausage gravy, and mashed potatoes in steam well at 111-125F. CDI - Steam well temperature was turned up and chicken was placed further back in hot hold unit.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour/breading not labeled.

5-205.15 Maintain a plumbing system in good repair. Pedal on handwash sink by office is missing. Only cold water comes out of faucet.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Box of raw bacon stored on shelf above RTE ham. CDI - Bacon moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Metal containers had flour build up and slight grease build up. CDI- Taken back to 3 comp. Sink. Assure dishes are fully clean in 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cheese and liquid eggs in reach in cooler recorded above 41F. CDI- Discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Exterior of equipment and shelves in WIC in need of cleaning. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flours soiled with flour debris and in need of cleaning.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Employee health policy does not contain salmonella non-typhoidal. CDI - EHS provided written copy of updated EHP. EHS gave education on the requirements of the 2017 Food Code.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with example procedures and educational poster. EHS gave education on the 2017 Food Code requirements. -0 points

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can blocking the handsink near the chicken WIC. CDI - PIC moved trash can. -0 points

4-501.11 Maintain equipment in good repair. -C Observed non-operational 2-door freezer near fry station and the bottom of the biscuit cooler broken. PIC stated work order has been placed for repairs for both units. REPEAT -1 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed minor build up of flour on biscuit RIC. REPEAT -0.5 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw bacon above lettuce and cheese in make unit. In walk in cooler, observed unwashed tomatoes and cucumbers over RTE beverages. CDI-PIC relocated bacon to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rolling pin with large crack from end to end making the rolling pin surface no longer smooth and easily cleanable. PIC stated that another rolling pin has been ordered and awaiting delivery. VR- a verification visit will be conducted within 10 days to confirm cracked rolling pin is discarded.

3-401.11 Cook raw animal foods to required temperatures. -P. Observed bone in chicken getting ready to be placed on hot holding tray cooked to a final temperature of 156F which is below the required final cook temperature of 165F. CDI-PIC asked employee to finish cooking chicken and it reached over 180F.

4-501.11 Maintain equipment in good repair. Observed corner piece cracked and missing from biscuit make table and gasket hanging inside ceiling of bottom portion of small reach in cooler as well as broken gasket at tall reach in cooler by biscuit make table. Repair or replace. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dirt and food debris at biscuit make station, specifically underhand ledges and at biscuit tray holder, around gaskets, and throughout facility. -REPEAT VIOLATION-

5-205.15 System Maintained in Good Repair (P). Observed two instantaneous water heaters, one inoperable and the other with a temperature set to 150F yet the hot water throughout the facility reached up to 100F. Maintain system to meet peak water demands of facility. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties that were stored below 135 F. CDI- patties were reheated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored in cooler at front counter above 41 F. CDI- milk was discarded. PIC will not use unit to store TCS foods until it is repaired.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed counter of French fries that were not labeled with time in or time out stamp. CDI- container was properly labeled.

6-202.16 Exterior Walls and Roofs, Protective Barrier - C Observed back door propped open with the fly fan not in use. CDI- back door was closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some damp, wiping cloths stored on counters instead of in sanitizing solution in-between use. CDI- wiping cloths were placed in containers of solution.

4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3 comp sink. Repair cooler door near front counter so that it remains shut when closed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from refrigeration unit in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from wall behind 3-comp sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw ham and raw bacon in containers stored above pasteurized eggs in the lowboy cooler by the grill. CDI. PIC moved raw bacon and raw ham. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P OBSERVED lettuce prepared at approximately 5am, according to PIC. Lettuce temped 47F at 10:20am by EHS. Lettuce was not being used by employees. It was located in the flip top unit. CDI. Employee voluntarily discarded lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED raw ham and raw bacon temping above 41F located in containers in the lowboy cooler by the grill. PIC stated the reason for increased temperatures in both items are due to them being used frequently this morning. CDI. PIC moved both items to walk in cooler to reduce temperature. EHS missed second temperatures due to product being sold while typing report.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed, in the lowboy, raw bacon stored on a shelf above sliced and shredded cheese. CDI. PIC rearranged storage order. -1.5 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce, sliced tomatoes, shredded cheese, and sliced cheese prepared at room temperature at 9:46am, per PIC, cooling in the flip top with lids on top of the containers. Took the temperatures at 10:00am receiving temperatures reaching above 41. CDI. Employee placed the items above in the WIC and removed the lids to allow cold air to flow through the products. -0 pts.

4-501.11 Maintain equipment in good repair. Observed gasket on chicken walk in cooler in need of replacement and chemical dispenser at three compartment sink leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on faces of equipment and crevices of gaskets.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls at breading station and prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large bin in front of hand sink in kitchen . CDI- Bin was moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was no paper towels at hand siknk in kitchen area. CDI- Paper towels were placed at hand sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Therer was not an label for time in or time out for french fries in kitchen. CDI- Time in was placed on the containers. Discard after one hour after time in (according to written procedure).

3-307.11 Protect food from contamination sources not specifically noted by code. Observed condensation from compressor on bags of chicken tenders and chicken patties in walk-in freezer. CDI- Two bags of tenders and three bags of patties were discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without a hair restraint. CDI- employee put on a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single-service cups stored on the floor in kitchen area. CDI- box was placed on the shelf in dry strorage area.

4-501.11 Maintain equipment in good repair. Adjust door on walk-in freezer so it will properly shut. Repair leaking faucets at 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under equipment and in kitchen area. Clean splash from walls near 3-comp sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mac n cheese cooling stacked in plastic container at insufficient rate to meet cooling parameters. CDI moved to freezer and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on drive thru lowboy, prep unit, reach in freezer , reachin cooler at biscuit area, and walk in 2 .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving in walk in 1 , and bottoms and shelves of reach in cooler . Repeat violation.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Two employees could not list the five symptoms of Foodborne illness. However, they knew about the employee health policy and where it is posted in the establishment. CDI- PIC immediately stopped all line work to retrain staff on the five symptoms of foodborne illness.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes and sliced lettuce cooling in prep cooler. After 15 minutes of time change, there was not any change in cooling parameters of both items. CDI- Items were voluntarily discarded into trash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of shredded cheese that was above 41 F. CDI- Container of cheese was discarded into trash.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one bag of tossed salad that was not dated once opened. CDI- Bag of tossed salad was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf There was not a time in-time out marking on container of french fries listed under TPHC. CDI- Container of french fries was discarded into trash.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed sliced tomatoes and sliced lettue cooling in equipment that is not equipped for cooling. CDI- Items were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of food product on the floor of walk-in freezer. CDI- Items was placed on shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in reach in hot wells, racks, in facility, flour cover, and on handles throughout facility. Observed flour and dust debris on exterior of refrigeration units in kitchen area. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed trash and food debris in corners and behind equipment on floor of kitchen area. Observed splash on walls behind prep stations and equipment in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in back handsink. CDI ice drained.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pieces of raw chicken breast that came out the fryer at 153-160F. CDI items placed back into fryer to finish cooking to 178F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken bites, country ham, fried steak, and chicken filets that were holding below 135F. CDI items reheated for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese that was overstacked in prep top at 50F and in reach in cheese in box at 63F. CDI items discarded.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets that were at 0ppm. CDI buckets refilled. Repeat.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Ensure wash temperature is maintained at 110F or above. Observed wash water at 107F. CDI hot soapy water added to raise temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in reach in hot wells, racks in facility, flour cover, and on handles throughout facility. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at red buckets below 200ppm quatt. CDI, sanitizer replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs in ice bath cold holding at 54F during inspection. PIC could not determine the time the eggs were placed in ice bath. CDI, eggs voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored on in sanitizer with concentration between 200ppm and 400ppm quatt.ea

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a large bag of tea jugs stored on the floor in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets, gasket at reach in cooler near biscuit station is severely torn.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up dust and debris throughout storage counter and shelves. Improvement noted.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on floor throughout, including in walk in cooler.

General Comment: 0 pts. - 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed employee only rinse hands off at 3-comp sink. CDI: directed to properly wash hands at handsink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0.5 pts. Observed salads cooling in walk-in while covered and stacked. CDI: salads separated and lids were removed slightly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 pt - Observed several boxes of food on the floor of walk-in cooler and freezer from a delivery last night.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pt - Observed quat sanitizer bucket at prep line at 0ppm. CDI: corrected to 200ppm.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving inside all both walk-in coolers and shelving at prep/cook line. Observed cleaning needed on cook line surfaces.

Repeat: 1.5 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed wings on top inside hot hold unit at front measuring 124F, 127F, and some 129F. CDI: wings discarded and replaced with fresh wings cooked to 209F.

General Comment: 0 pts. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle laying in ice at drive thru bin.

Repeat: 1 pt. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea jugs stored on the floor inside walk-in freezer.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on outside of dry good bins and shelving inside walk-in coolers.

Repeat: 0.5 pts. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damage at can wash area. Facility due to replace floor. Some tiles inside kitchen have been repaired.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3-comp sink reading 50ppm. Dispenser repaired. CDI - sanitizer corrected to 200ppm during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one tea urn nozzle at drive thru with build-up. CDI - by instruction; cleaning process started.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tenders and fried chicken breast on front line below 135F ( see temp chart). CDI - items discarded by manager.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items including milk, creamer, and slaw inside front line cooler measuring above 45F (see temp chart). All items removed from cooler and moved to walk-in cooler. Verification required by 4/28/17

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time not being updated for blanched fries held on TPHC. CDI - correct time written on side of pan by employee.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a bag of lids for salads stored on floor at cook station and at back storage area.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in at drive thru and biscuit cooler stand-up cooler.

General Comment: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and floor drain under prep sink in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damaged at can wash area. General Comment: Facility is under renovation. Observed damaged ceiling, wall, and floor tile throughout dining room and restrooms. Renovation projected to be completed in about 3 months. Facility remains open during renovation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available for sanitizing food contact surfaces. CDI: quat sanitizer was made up and stored at each station during inspection.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced American cheese stacked on counter at 55F. CDI: moved to reach-in sandwich prep cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed big containers of slaw in sliding glass door cooler at front with lids on and 48F. CDI: slaw moved to walk-in cooler; directed PIC to leave lids off and allow product to cool prior to covering.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service boxes of cups and napkins stored on floor in outside storage building.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed toboggan stored with single service items; phone and dirty apron stored on shelf next to packaged food items.

Repeat - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels observed missing from dispenser next to chicken breading area. According to employee battery to dispenser had died. CDI - battery changed and paper towels placed back into dispenser.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No time observed recorded for blanched fries on TPHC. According to employee times had been rubbed off. CDI - time recorded on side of pan for 1 hour hold time.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Quat sanitizer bucket on line 50ppm. CDI - dumped and refilled from sanitizer at 3-compartment sink at 200ppm.

Repair - 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Baseboard striping at can wash torn and baseboard tiles broken/missing at ice machine area. Repair. Another work order will be placed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from dispenser next to chicken breading area. CDI - paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking handsink next to chicken breading station. CDI - trash can relocated.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- 200 ppm for quat. Observed some quat sanitizer buckets < 150ppm. CDI - Buckets dumped and refilled with 200ppm quat sanitizer from 3 compartment sink.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in coolers and fan covers inside walk-in freezer and 2-door True cooler at biscuit making station.

Repeat - 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair Observed missing/damaged baseboard tile beside ice machine, and baseboard strip at mop sink area coming apart from wall.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed build-up inside interior of tea nozzles in kitchen at serving line and drive thru. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3-comp sink < 150ppm. It was determined that sanitizer bag was nearly empty. CDI - bag replaced and refilled with sanitizer at 200ppm. Ecolab was notified before Christmas to calibrate dispenser to increase sanitizer strength.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some Cajun fillets at 127, 132, and 137F respectively; bo rounds at 124F; fried chicken on serving line at 132, 130, and 138F. CDI - all product out of temp was discarded and changed out with fresh product.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items including shredded cheddar and sliced cheese, slaw, liquid egg, romaine lettuce, and sliced tomato inside flip top cooler > 45F (see temp chart). All products placed on ice for lunch rush; temp dropped down to 42F, 43F, and 44F. Verification required to ensure flip top cooler has been repaired and maintaining temperatures 45F/below.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time recorded on blanched fries. CDI - time provided on side of pan during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength - 200ppm for quat between uses. Observed multiple sanitizer buckets throughout kitchen < 150ppm. Buckets dumped and refilled with sanitizer from dispenser at 3-comp sink.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in cooler and fan cover inside 2-door True cooler at biscuit making area.

General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal baseboard plate inside chicken walk-in cooler coming apart, missing/damaged baseboard tile beside ice machine, and baseboard strip at mop sink area coming apart from wall.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from dispenser in women's room. CDI - soap provided during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed tea nozzles at customer drink station with build-up. CDI - to be cleaned during inspection. Observed a few dishes stored on dish rack above 3-compartment sink with food debris. CDI - dishes removed and stored at wash side of sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in steam well in kitchen at back < 135F (see temp chart). CDI - all foods discarded and fresh product was made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of liquid eggs at grill station without temp control at 63F. CDI - eggs were discarded and replaced with fresh cold product.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers of slaw inside front glass sliding cooler on front line without a date. CDI - slaw was discarded.

4-501.11 Maintain equipment in good repair. Observed torn gasket at flip top cooler at back line, gasket torn at bottom of reach-in freezer, and gasket @ drive thru cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up on hood filters above grill line, debris and build-up on shelves inside salad walk-in cooler, chicken walk-in cooler, drive thru cooler gasket, drive through pack, inside bottom of reach-in freezer, and inside of flip top cooler on back line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the managers office. CDI- paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bucket of quat sanitizer at ~50ppm. CDI- bucket was emptied and refilled at the proper concentration. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried food debris on thermometer probe. CDI- thermometer set aside for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods on the front hot hold line and in the back steam table that were below 135F (see chart). CDI- foods were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed one container of blanched fries with the preparation time of 10:10 written on the container. PIC stated a new batch of fries were made around 2:45PM but were not labeled correctly. CDI- label was corrected.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in the ice machine with the handle fully submerged by ice.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the thermometer case with dried food debris and grease on it, gaskets with food debris accumulation in them, and a glass cooler track with food debris accumulation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed deteriorating tile grout throughout the facility. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris buildup behind the hand sink nearest the managers office, grease accumulation on the wall behind the iced tea preparation station, ice buildup on the walk in freezer floor, and soil accumulation behind the 3 compartment sink on the wall.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification.

2-301.14 Wash hands after activities that contaminate them.-P Observed one employee take a drink from a beverage without washing hands afterwards. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade stored clean with dried food debris on the blade, one pair of tongs stored clean with dried food debris on them, and one metal container stored clean with food debris on it. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at less than 100ppm quat concentration and one sanitizer spray bottle at 0ppm quat concentration. CDI- both containers were emptied and refilled to proper concentrations.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 4 dry wiping cloths with visible food debris on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 pans stacked while wet above the 3 compartment sink.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one metal container with dents that were causing food debris to become trapped and one knife with a blade that was deteriorating. CDI by discarding both items. 4-501.11 Maintain equipment in good repair. Observed one torn gasket on a reach in cooler near the drive thru beverage machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the walk in raw chicken cooler and in the reach in bo biscuit cooler.

5-205.15 Maintain a plumbing system in good repair.-P Observed a non-functioning handsink near the chicken breading station that was missing the foot pedals and would leak when the water was running. VR required in 10 days.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash debris on wall by breading station and behind breading station handsink, soiled floor and ceiling in the raw chicken walk in cooler, soda splash on the ceiling above the soda dispensing equipment, a soiled wall behind the preparation sink near the tea brewing machine, and a soiled walk in freezer floor.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC did not have ANSI certificate upon my arrival. Facility opens at 5:00AM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties, link sausage, and chicken bites that were holding below 135F (see chart). CDI by discarding chicken bites and reheating the sausage links and patties on the grill to 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several foods in a flip top cooler that were above 45F (see chart). CDI by placing foods in reach in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the cabinet located underneath the soda dispensing machine in the dining area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths being stored on counter tops.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris buildup on the ceiling of the chicken walk in cooler.

3-401.11 Raw Animal Foods-Cooking - P,PF. Raw pork shall be heated to 145F or higher for 15 seconds. Observed sausage patties coming off the grill at 130F-140F. CDI by reheating to 145F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be at 45F or below. Observed a container of milk in a plastic holding unit at 59F. CDI by placing in cooler to cool down.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single-service articles shall be stored covered or inverted. Observed styrofoam trays stored uncovered on their side on a shelf in dry storage. Observed 4 black plastic lids stored uncovered and not inverted at hold holding line. Operator discarded the black plastic lids.

6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris buildup in corners of walk in chicken cooler as well as a large ice sheet covering part of the walk in freezer floor.

7-201.11 Separation-StorageStore chemicals so that they are not over equipment, utensils, linens and single-service items. Observed heavy duty oven cleaner and other chemicals stored over clean linens in outside storage unit. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed a wet wiping cloth stored on single service items. Observed 2 wet wiping clothes stored on prep tables.

3-304.12 In-Use Utensils, Between-Use StorageStore ice scoop inside the ice with handles up or in a clean, dry area. Observed ice scoop stored in a container collecting water and other debris. CDI, operator removed ice scoop for cleaning.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single-service in original plastic packaging or other means to prevent contamination. Observed several boxes of single service french fry holders uncovered/unprotected in dry storage area and collecting debris.

4-101.19 Nonfood-Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be made from a smooth, easily cleanable and nonabsorbant material in areas exposed to splash. Observed cardboard lining shelves in walk-in cooler.